It's a beer world after all!
| Kellerbiers are, you guessed it, of German origin, specifically from the southern region called Franconia. Keller just means “cellar,” and referred to the underground storage caves where, prior to refrigeration, townspeople kept their beer cool.Perhaps the most important thing to know about kellerbier: It is not a style the way a porter or a pale ale is, but a method of making and serving beer. (The term keller bier is also sometimes used to refer to lager served directly out of its brewing vessel.) It’s a broad, umbrella term under which many specific styles of beer can fall. Keller biers can be sweet or bitter, light or dark or even smokey. Framingham, Massachusetts-based, lager-focused brewery Jack’s Abby has an entire line of kellerbiers, of which it will brew about a dozen different styles this year. In Germany there’s just one requirement to label a beer kellerbier, and it’s that the beer be unfiltered. Much of the beer consumed around the world is filtered to remove tiny particles left over from the brewing process. But more rustic, traditional styles like kellerbier often forgo filtration, which gives the beer a lightly hazy appearance. in terms of the beers you’ll encounter in the U.S., keller bier is unfiltered lager. =================================== Corn Sugar is a key ingredient in brewing. It's a common trade name for dextrose a monosaccharide, derived from corn, is also known as glucose.Corn sugar is a highly refined white sugar that shows no corn (maize) character. Glucose is ahexose type sugar with a group of six carbon atoms. Glucose is one of the most common sugars in nature and is the sugar carried in the human bloodstream. Commercially available corn sugar is made by hydrolysis of corn starch by acids or exogenous enzymes. As a simple sugar, it is easily fermented by yeast and can be used as an adjunct in brewing, usually by addition to the kettle.It generally ferments out completely, leaving no sweetness behind, and is therefore widely used to make beers with dry flavor profiles or to avoid cloying residual sugar in stronger beers. It is also used as a reliable priming sugar for bottle conditioning and cask conditioning. ==================== Barley Harvest is the cutting, threshing, separating, and cleaning of individual barley grains from the mature barley plant. Depending upon variety and climate conditions, barley grows from 12 to 48 inches tall. The tightly packed spikes or ears of seed kernels can take from 40 to 55 days to fully ripen after flowering and droop down when ready to harvest. Growers closely monitor and test mature plants for grain size, protein content, and moisture. Harvesting by “direct head cutting” involves cutting the ripened ears off close to the stem, high on the plant, to minimize debris. The crop is then threshed to separate the individual grains from other plant material and cleaned of foreign matter.Swathing, by contrast, involves cutting the plant low, leaving a short bed of stubble that supports the long interlaced stems and ears off the ground, where the crop is allowed to dry in the field before being gathered and threshed.Excessive handling, however, can break, crack, or abrade the barley kernel, rendering it useless to the malt house and brewer. Dry grain, properly stored, will last for months or even years. =============== Hope you found this month's column of interest. If you have any questions about beer or brewing or just want to submit a word for me to discuss here just e-mail it to me. Thanks and Cheers! |
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| Kellerbiers- Corn Sugar - Barley Harvest |
| A new column by Jack O'Reilly |
| Jack O'Reilly attended the famous Siebel Institute/ World Brewing Academy in Chicago. |
| I'm very excited to be part of the BeerNexus team. I think my many years in the beer business both as a brewer and manger will enable me to explain and investigate many topics of interest for those who really love craft beer. Hope you join me every month. Cheers! Jack ------------ More by Jack: #1, #2, #3, #4, #5, #6, #7, #8, #9, #10, #11, #12, #13, #14, #15, #16, #17, #18, #19, #20, #21, #22 |